Glossary Of Basic Cooking Terms 2
English - (F - N)
from Italian Traditional Food
from Italian Traditional Food

Useful glossary of basic cooking terms page 2 - (F - N)
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Glossary of English basic cooking terms - (F - N)

F

Fines herbes: Chopped parsley, or mixed herbs; usually parsley, chervil, tarragon and chives.

Flamber: To add flavour by pouring warmed spirits/brandy/sherry over food in pan, igniting and continuing to cook.

Fondue: Dish usually made with Gruyere/Emmenthal cheese, white wine and/or kirsch, served at the table from flameproof casserole over a burner. Using fondue forks, cubes of bread are dipped in.

Fondue bourguignonne: Raw fillet steak cubes which are dipped into casserole of smoking hot oil, then into a selection of spiced sauces in separate dishes.

Fool: Fruir puree mixed with whipped cream.

Forcemeat: Savourary ingredients, eg. minced veal/pork, mixed with breadcrumbs or rice, vegetables, chestnuts, spices, and often bound together with eggs, milk or sauce. Used to flavour meat/poultry/fish; stuffed into cavaties or between portions, or can be baked/fried separately and served with main dish.

Fricadelles: Minced raw/cooked meat shaped into small balls and fried.

Fricassee: Reheated cooked chicken in white sauce. Also stew of white meat/poultry/fish/vegetables. Usually served with a white or veloute sauce.

Fritter: Cooked meat/vegetables/raw fruit dipped into batter and then fried in deep fat.

Fry: To cook steaks/chops over high heat in fat/oil barely covering base of heavy frying pan.

Fumet: Well reduced fish stock. Also essense of fish/meat/game.

G

Garnish: To decorate to choice.

Gelatine: Dissolved in hot water, sets jellies/aspic/creams.

Glace: A sugar icing for cakes, bicuits, crystallised fruits.

Glaze: To make shiny with egg, water and sugar, or milk. Also reduced bone stock or stock and gelatine glaze, used to coat cold meats.

Goulash: Highly seasoned stew made with onions and paprika.

Gratin: To cook dish covered in breadcrumbs, butter, sauce, grated cheese in oven.

Grill: To cook meat/fish by direct heat, under electric or gas grill.

H

Homegenised: Emulsified liquid, eg. homogenised milk ( with fat particles broken up and dispersed). Is more digestible then ordinary milk and produces different texture in cooking.

I

Infuse: To steep in liquid in warm place to draw flavour into the liquid.

J

Junket: Milk set to a curd with rennet.

K

Knead: To work a dough with hands to required elasticity; especially important in bread making.

L

Lard: Rendered pork fat for frying, or used as shortening.

Lardons: Small trips of fat used to give extra fat to cuts of meat that have little or none of their own to protect them from drying out during cooking.

Liaison: Mixture for thickening/binding sauce/gravy/soup, eg. egg roux, egg yolks, cream, kneaded butter.

M

Macedoine: A mixture of diced or sliced cooked or raw vegetables/fruit, served hot or cold.

Macerate: To soak/infuse, mostly fruit in liqueur/syrup.

Marinate: To soak raw meat/game/fish in cooked or raw spiced liquid (marinade) of wine, oil, herbs and vegetables for hours/days before cooking.

Marmelade: Fruit stewed and reduced until a thick, almost solid puree.

Mirepoix: Basic preparation for flavouring braises and sauces. Diced vegetables, sweated (cooked gently for a few minutes in butter), to draw out flavour. Diced ham or bacon and bayleaf sometimes included.

Monosodium glutamate: Additive used to intensify most food flavours.

Mousse: Sweet: smooth mixture, airy but rich, made from eggs, sugar, cream, with flavourings, eg. coffee/chocolate or fruit. Savoury: made from salmon, lobster, veal, chicken, usually served chilled. Gelatine may be used to set.

N

Noisette: Small nut of rolled meat without the bone. Also flavoured with hazelnuts.

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